Description
Creamy jalapeño popper potato salad made with tender potatoes, cream cheese, cheddar, crispy bacon, and fresh jalapeños for a bold and flavorful twist.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, cubed
- 2 teaspoons salt, divided
- 8 ounces cream cheese, softened
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 2 fresh jalapeños, finely diced
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons sliced green onions
Instructions
- Bring salted water to a boil and cook cubed potatoes for 12 to 15 minutes until tender. Drain and cool slightly.
- Beat cream cheese until smooth, then stir in mayonnaise, sour cream, garlic powder, remaining salt, and black pepper.
- Fold in cheddar, bacon, and diced jalapeños.
- Add cooled potatoes and gently mix to coat.
- Chill for at least 1 hour before serving.
- Top with green onions and serve.
Notes
- Let potatoes cool before mixing.
- Adjust jalapeños for heat preference.
- Chill for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg
Keywords: jalapeño popper potato salad, spicy potato salad, cheesy bacon potato salad, summer cookout side dish